Ratatouille Deconstructed

Last night I made an assortment of grilled vegetables. All of the ones that are in a typical Ratatouille, except the tomatoes. Actually, I bought tomatoes, but decided not to include them because they seemed too special to grill.

My idea was to layer the grilled vegetables, and have a deconstructed ratatouille. I took lots of pictures, but none of them turned out as well as the dish.

It wasn’t bad at all! Here is what I did:

Ratatouille Deconstructed

Zucchini, yellow squash, eggplant sliced lengthwise into 1/4-1/2 inch slices
Red onions, sliced widthwise into 1/2 inch slices
Red pepper, charred, steamed and peeled (or jarred roasted red peppers)
Olive oil
Salt and pepper
Feta cheese (a nice soft flavorful one)
Herbes de Provence (or some fresh thyme)

Brush one side of the slices of vegetables with olive oil and sprinkle them with salt and pepper. Put them on a grill (medium heat) and, while they are cooking, brush the other side with olive oil. Turn the vegetables when they are browning on the first side. Cook until brown on the flip side.

Layer on a platter or in a casserole, as follows (or however you want!): Eggplant, Zucchini, Yellow Squash, Red Pepper, Onions. Crumble feta on top of the vegetables. Rub/sprinkle the herbes on top, then drizzle with a fruity, flavorful olive oil.

Serve at room temperature.


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